Swiss Tarts
Delicate shortbread shells made with simple ingredients such as plain flour and sugar, and butter and filled with jam
Equipment
Ingredients
For the pastry shells:
- 16 ounces unsalted butter
- 16 ounces all purpose flour
- ¼ tsp salt
- 4 ounces caster sugar
- 2 lavender seeds dried (optional)
For the filling and dredging:
- 5 tbsp grape jam
- 1 tbsp icing sugar
Instructions
- Preheat oven to 400 degrees F. Line a tray with approximately 32 baking cups. Sift the flour with the salt and split them into two portions.
- Beat the butter and sugar in a stand mixer until light and fluffy.
- Add the lavender seeds from the dried flowers and beat again. Add one half of the flour and beat well until fluffy.
- Mix in the other half of the flour and beat for 3 minutes. Use an ice cream scoop or a tablespoon, and spoon out a small ball of the mixture.
- Roll into balls using your palms and put each ball into a baking cup and press down in the center to form a depression for the jam with your thumb. Bake the tarts for 10 minutes.
- Allow the tarts to cool. Put a little jam in the center and dredge with icing sugar after they have cooled. Serve with espresso coffee or tea.
Notes
- You need baking cups for this recipe, but you could still use small madeleine molds or muffin trays that are greased.
- Raspberry, strawberry or cherry jam will be fine in lieu of grape.
- You can substitute vanilla or almond essence for the lavender essence or flowers.
Nutrition
Calories: 128kcalCarbohydrates: 13gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 21mgPotassium: 21mgFiber: 1gSugar: 2gVitamin A: 354IUVitamin C: 1mgCalcium: 6mgIron: 1mg
